My sister introduced me to this watermelon "cake". She and her friends make it whenever someone in their workout group has a birthday. I was a bit skeptical at first, but curious. So, when I was in Austin last week we made it and the kids and I loved it! So now it's a regular at our house. No need to wait for birthdays. It's great on a hot day, perfect for the 4th of July !! It's also gluten free. After you've made it once you can get creative and play with what it looks like. If you try it, post pictures here so I can see how clever you are :)
Protein Watermelon Cake
(GF) Prep Time: 20 min | Refrigerator: 30 min | Servings: 8 slices per cake | Difficulty: Easy
1 watermelon ( if you use a large you will only need half or you can you use one whole small seedless one.
1.5 cups Greek yogurt ( higher protein than carb ratio)
Approx. 1/4 cup Protein Powder or Caesin. I use casein because it gets a bit thicker which helps achieve a frosting like consistency. Using either product just add a little bit at a time until you get a spreadable thickness.
1 cup blueberries or raspberries
1 cup strawberry halves
1/2 cup slivered almonds
1 packet Stevia or to taste ( you may also choose your favorite sweeter just add in the calories)
Make sure watermelon is well chilled when you start. If using the whole watermelon, stand the fruit up like an egg and cut parallel to the ground. Cut the topped bottom of each piece to create a flat surface. If using a large watermelon you can make two cakes just double up the rest of the ingredients. Shave the remaining rind off to create a watermelon loaf. In a large bowl combine the yogurt, casein (or protein powder) and sweeter . Thoroughly mix. Frost the cake and press slivered almonds in to the sides. Top with berries of choice. Store in a tupperware in the refrigerator. You will want to keep it cool, it tastes and holds together better.
Nutritional Info for one slice of watermelon cake ( assuming you used a small watermelon or 1/2 of a large one: 112 Calories, 2g Fat, 10.5g Protein, 12g Carb, Fiber 2g
(Nutritional information may vary based on recipe modifications.)
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